I’ve always found October to be an invigorating month. There’s a crispness in the air that is refreshing, although I must admit I don’t enjoy the shortening of the days! There’s an abundance of fresh foods at the farmers’ markets, and I find myself searching for new soup recipes to try out. A recipe I love is for butternut squash soup. It’s quick and easy, particularly in the slow cooker!

If you haven't tried soups made from winter squashes, you're missing one of America's favorite dishes. It's a bit odd, but it was such a soup of mine, many moons ago, that drove customers mad with desire for more of it - even to wanting to fill pitchers with it to take home from the restaurant...

And you can be creative with herbing/spicing, as well as with including carrots and/or sweet potato, both of which marry seamlessly with the squashes.Those of you who are okay with cream, a little can perfect the right squash soup...

D'Adamo proponent since 1997dadamo Blogger and Forum participant since 2005Cyber-Newbie, as of 2004

I just made something similar from this idea, only used leeks in place of onions, and canned pumpkin puree in place of the butternut squash (for time and hunger issues). Oh, and I didn't have any nutmeg, so used Pumpkin Pie Spice instead. Deelish!

“Those who say it can’t be done need to get out of the way of those who are doing it.”

I have a soup recipe that uses caramelized onions, butternut squash, turkey stock, gruyere cheese. The hard part is making turkey stock and freezing it for future use. It does require a small amount of sugar to use when caramelizing the onions.

Whole Foods sells Kitchen Basics turkey stock and it's good. I sometimes cook turkey tenderloins in it. I'm trying Drea's version of the soup as we speak using pumpkin and turkey stock, onions and I added mushrooms. I don't have Gruyere but I do have goat's milk cheddar....

Whole Foods sells Kitchen Basics turkey stock and it's good. I sometimes cook turkey tenderloins in it. I'm trying Drea's version of the soup as we speak using pumpkin and turkey stock, onions and I added mushrooms. I don't have Gruyere but I do have goat's milk cheddar....

Thanks for mentioning that. I didn't see it last time I looked but I'll look more thoroughly saturday. I'd like to keep half a dozen boxes in the cabinet as Whole Foods is 95 miles one way for me.

Mary Estella, in her Natural Foods Cookbook: Vegetarian Dairy-Free Cuisine in the 1980s, had a very nice recipe for squash soup, since there's so much interest here. You can pick up a used copy of this book from Amazon vendors for 1¢.

D'Adamo proponent since 1997dadamo Blogger and Forum participant since 2005Cyber-Newbie, as of 2004

Whole Foods sells Kitchen Basics turkey stock and it's good. I sometimes cook turkey tenderloins in it. I'm trying Drea's version of the soup as we speak using pumpkin and turkey stock, onions and I added mushrooms. I don't have Gruyere but I do have goat's milk cheddar....

I don't have a WF in town but at Publix (a decent grocery store chain here in FL) they sell the Kitchen Basics vegetable stock and it is very, very pure--no junky ingredients. If I recall, the chicken and beef varieties do have one or two slightly questionable ingredients, so I stick to the veggie. I don't think they sell the turkey variety at Publix. But anyway, Brighid45 is the one who told me about the Kitchen Basics Vegetable Stock/Broth and I LOVE it. It is very versatile, convenient and I use it in everything from autumn through spring. In the summer time, I switch to salad and watermelon mode *lol*. Right now, I'm transitioning nicely back outta that and into harvest veggie mode. It is time to stock up on stock!

"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right."- moi